Incredible Pot Roast

Well, here we are in the second week of February and it’s time to prepare something for my sweetie for his birthday. He placed a special request for something that neither I, nor my mama, have ever prepared. He asked that I cook a POT ROAST, since that is what his parents always fixed when he was growing up in the Midwest. This is really, hearty, rib-stickin’ meat ‘n potatoes fare, perfect for cold February days.

Can someone please tell me what the origin for Pot Roast is? Is it German or Scandinavian? I know that it isn’t Italian, BUT, wait until you read and taste this recipe if you do decide to make it. IT IS DIVINE! I need to give credit where credit is due, because after searching for hours for a good recipe, I finally found one that DOES NOT HAVE A CREAM OF MUSHROOM soup in it. . . . yuck, oh my!

The WINNER was posted on “Simply Recipes.com” and I give her all the credit for this fantastic recipe . . . where I tweeked it (cuz I ALWAYS make recipes more ‘mine’ and more favorable to my family’s taste preferences): I added twice the amount of garlic (naturally!), I added twice the carrots, I added potatoes (during the final hour and not afterwards), AND I use my favorite spices in addition to what is recommended in the recipe on the web-site.

So here is my adapted version of the recipe for Pot Roast:

3 – 4 pounds boneless chuck roast

2 Tbsp canola oil (olive oil burns too easily, so I definitely do not recommend olive oil)

Mrs. Dash Garlic and Herb blend

Nature’s Seasons

1 large onion, chopped

8 large cloves of garlic, peeled, smashed, and chopped (THIS IS WHAT MAKES THIS OUTSTANDING!)

1/2 cup red wine (I use a Meritage blend)

3 large carrots, peeled and cut up the way you prefer

3 large Idaho russet potatoes, peeled and cut into 2″ cubes

In a large heavy pot (needs a lid with this), heat the oil. I only use Le Creuset cookware due to the durability and heaviness of the pan.

Sprinkle and rub the seasonings all over the roast on both sides. I just eyeball this, but if you do it right, you will not need more salt upon serving . . . my family watches the salt intake and that’s why we use alot of salt replacement herbs and spices.

Now sear the roast (brown it) on the stove, on both sides, on medium to high heat . . . I brown for at least 3 minutes on each side. Do not move the roast around while it is searing or it won’t brown up nicely. But once it is nice and browned such as below, then turn it over and sear the other side of the roast.

That caramel brown color is gorgeous, isn’t it? And that is what you want all over the roast.
Once the roast is all seared nicely brown, lift out the roast for a moment and place the garlic and onions on the bottom of the pan with all those beautiful bits of flavor. Place the roast back on top of the garlic and onions.
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Add the wine and cover the pan with a lid. Bring this to a simmering heat (you’ll hear a soft bubbling sound) and adjust the heat lower to the lowest heat possible so the cooking will stay at a low simmer while covered. The web-site states that you can also bake this in a 225 degree oven in an oven proof pan.
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Cook for 3 1/2 hours. Your house will smell DIVINE!

And as I ALWAYS RECOMMEND – - – Pour yourself a nice glass of vino to enjoy while cooking!
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While enjoying that nice glass of red, set out the remaining ingredients and cut up the carrots and potatoes (don’t cut the potatoes up until right before setting them in the pot, or they will discolor).
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After the 3 1/2 hours of the roast simmering, add the vegetables and cook on low for another 45 minutes or until the potatoes pierce easily with a fork.
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At this point, I also sprinkle on more spices so that the vegetable flavors are enhanced.

Here is the luscious, delectable final result. . . enjoy!

original recipe source: http://www.simplyrecipes.com

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Comments

Micki says:

February 10, 2009 at 10:22 PM

Your pictures are wonderful and I am definitely going to try this recipe. I’m a “mid-westerner” but never grew up with pot-roast so this should make a good winter meal. Thanks.

Dusty Lens says:

February 11, 2009 at 1:26 AM

Wow does this look good. Thanks, I will have to try this.

Bella Vita says:

February 12, 2009 at 11:04 AM

Micki and Dusty,

It really is a good recipe and I was totally shocked that my first attempt turned out how it did. But from what I have read, it is pretty much a ‘no fail’ type of recipe. However, the red wine and garlic blended with the juice of the roast, in my opinion, really makes a difference. Bye for now!

valeria says:

February 12, 2009 at 12:22 PM

It looks delicious! I am happy you found my blog and thank you for signing up as a follower! I like your blog and your links. Let’s keep in touch!

Bella Vita says:

March 27, 2009 at 7:56 PM

Hi Valeria,

I’ve enjoyed your posts and glad that we’ve found our blogs . . . I’ve met truthfully some of the nicest people through all of this. It’s been a pleasure to “meet” you.

Roz